Everyone needs the perfect knife for mincing as this makes their work faster easier. It doesn’t matter if you are a professional chef or if you are cooking for the first time. Everyone needs a sharp knife because working with food is as difficult as working with wood or anything else. A blunt one will only crush and not cut. So if you want to mince in shape then, you should use sharp knives, using the blunt ones will require applying a lot of pressure and if you are unfortunate, you may end up getting injured. It doesn’t matter what kind of food you want to chop, you should have the best knife for each and every type of food item. Knives should be an essential addition to your kitchen arsenal. Without these you won’t be able to cook efficiently. If you go into the kitchen of a chef, you will find everything of the best quality. Some people like using the stainless steel knives. But even the best quality ones need to be sharpened from time to time. And this can be a very tedious task. This is why you should buy one that doesn’t need regular sharpening. One such alternative for the stainless steel ones are the ceramic knives.
The ceramic knives are the strongest and the sharpest ones in the market today. They need to sharpened with the help of the diamond stone because diamond is the only thing is that is stronger that ceramic. With these you will be able to chop paper thin slices of any kind of vegetable, meat, etc. while using these you will see your work becoming easier and once you get the hang of using these you will be able o chop faster than usual. While buying ceramic knives it is imperative that you set a budget. There are different types available in the market today. The types and the sizes differ according to the purpose for which they can be used.
Ceramic knives should not replace your steel knives, just compliment them. This will ensure that you have the best possible kitchen knife for every job in your kitchen.
Ceramic knives offer a ceramic blade which has unprecedented purity. The surface of the ceramic blade is resistant to kitchen acids, salts and oils and resists germs. This makes the knife easy to clean. Ceramic knives can go into the dishwasher, however simply wash them by hand and dry them with a soft clean cloth, if they are hit by hard blows or knock against other items in the machine this will damage your ceramic knives.
Ceramic knives are perfect for slicing boneless meats, fruits and vegetables and buy adding them to your collection of steel kitchen knives you will the perfect collection of kitchen knives.
Ceramic knives do not take the flavour or odour of the ingredients you are cutting.
Ceramic kitchen knives are extremely light weight which reduces manual fatigue when cutting for long periods of time which makes them extremely popular with professional chefs.
The following tips should be followed to ensure the long life of your ceramic knives:-
Do not drop your ceramic knives onto the floor; the blade may snap or shatter.
Do not use your ceramic knives for opening lids
Do not tilt your ceramic knives when cutting
Do not cut frozen foods or foods with bones with your ceramic knife
It is advisable to keep you ceramic knives in a knife block, rather than in your kitchen drawer. Your ceramic knives may become chipped when in contact with other kitchen knives and kitchen cutlery.
Listed below are the knives currently available and what job they would be used for:
A ceramic paring knife is normally used as a small chef’s knife. If using a normal chef’s knife it would probably be too large for the task in hand. Hulling and slicing strawberries, dicing shallots and slicing button mushrooms would be perfect jobs for a ceramic paring knife.
A ceramic vegetable knife would be used for as it says cutting smaller vegetables and fruits; courgettes, carrots, lemons, oranges – the list is endless!
A ceramic tomato knife would again be used for as it says tomatoes. A tomato knife has a serrated edged which enables the tomato skin to be pierced and then the tomato sliced rather than just crushing the tomato with a non-serrated knife. Ceramic tomato knives can also be used on soft fruits, including kiwis.
A ceramic slicing knife would be used for slicing vegetables, meat without any bones, really anything you would slicing that has no hard contents. They can also be used for carving meat.
The ceramic chef’s knife is available in two sizes in the Kyocera FK White Series range; it is purely down to preference and what ingredients you are chopping. Ceramic chef’s knives are the most popular kitchen knife. If you own a chef’s knife this will cover a multitude of tasks. Always ensure you do not use ceramic chef’s knives for frozen foods or meat with bones. A chef’s knife with a steel blade would be more suitable.
A ceramic nakiri knife is a Japanese version of the Chinese clever. This is used for specialist tasks such as ribbons of cucumber. The blade is normally double bevelled. The blade on a nakiri knife is not as broad as that of a Chinese cleaver.
A ceramic santoku knife is very closely related to a chef’s knife. The word santoku basically translates to “three virtues,” meaning that it can be used to cut meat, fish or vegetables. Always remember not use your ceramic santoku knife to chop meat with bones or frozen meat. The santoku knife was a chef’s knife adapted by the Japanese from a Western knife; the edge is straighter which suites Japanese style cutting rather than rocking. In Japan santoku knives are used within a domestic environment rather than the professional kitchen.
A ceramic bread knife is a serrated knife that is great for cutting through bread crusts or any ingredient that has a hard exterior and soft interior.
This guide will give you some helpful and technical tips to buying your ceramic knives.
This is only a guide and it will always be a personal choice as to what kitchen knives you purchase. Always remember when purchasing ceramic knives they are an addition to your steel kitchen knives
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